Spicy Curried Lentil Soup
I love all things curry! Not only does it taste delicious, it has so many health benefits! Curry spices improve digestion, immunity from colds and flus, increases blood circulation, and helps to prevent Alzheimer’s Dz. What more could you want?
What you need:
1TBS oil (I use ghee)
1” fresh ginger, minced
4 cloves garlic, minced
1 medium sized onion, diced
1 garnet or jewel yam, chopped
1 yellow pepper, chopped
1-2 TBS red curry powder or paste (I prefer Mae Ploy brand- extremely spicy!)
1 13.5oz can coconut milk (I prefer Natural Value brand, BPA and additive free)
1 TBS chicken Better than Buillon (or 1 cube chicken buillon)
2 C red lentils (soaked for 20 min, then rinsed)
2 kaffir lime leaves, dried. Or splash of lime juice
Optional: chopped basil for garnish
In large stock pot at high heat, heat oil, and add garlic ginger, onions. Cook until the onions are transparent. Add yam, pepper, chicken buillon, curry powder. Reduce heat to medium and cook for 5 minutes, stirring intermittently. Add lentils, and stir for 3 minutes (to prevent sticking to the pot). Add coconut milk and lime leaves. Increase heat to high, and add 8C water to the pot. Once the soup is boiling for 2 min, reduce heat again to medium high. Cook for 45 min, stirring on occasion to prevent soup from sticking to the bottom of the pot.
This makes a lot of soup! Makes about 12 cups, stores well in the freezer.